Quick Vegan Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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After perusing all of the BB soup recipes, I came up with this one. Ingredients:
2 tablespoons olive oil |
1 cup onion, 1/4-inch dice |
2 garlic cloves, minced |
2 stalks celery, minced |
1 carrot, minced |
2 teaspoons cumin |
1 teaspoon chili powder |
2 tablespoons fresh cilantro, minced |
1 bay leaf |
1/2 cup dry sherry |
2 cups vegetable broth (or more to desired consistency) |
3 (15 1/2 ounce) cans black beans, drained |
1 (15 1/2 ounce) can tomatoes and green chilies (diced) |
Directions:
1. In a large heavy pot (soup pot or dutch oven), sautee vegetables, seasonings, and bay leaf in oil over medium heat until onions are translucent.
2. Add sherry and broth.
3. Simmer about 5 minutes.
4. Add black beans and tomatoes with chilies and heat until simmering about 1/2 hour.
5. Remove bay leaf.
6. Using a stick blender, pulse to puree the soup to desired consistency (I like to puree about half.).
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